A5054726004- Food composition and properties
- Proteins in Food Systems
- Agriculture Sustainability and Environmental Impact
- Phytase and its Applications
- Meat and Animal Product Quality
- Celiac Disease Research and Management
- Consumer Attitudes and Food Labeling
- Polysaccharides Composition and Applications
- Protein Hydrolysis and Bioactive Peptides
- Wheat and Barley Genetics and Pathology
- Microbial Metabolites in Food Biotechnology
- Algal biology and biofuel production
- Seed and Plant Biochemistry
- Nutritional Studies and Diet
- Sensory Analysis and Statistical Methods
- Food Industry and Aquatic Biology
- Food Waste Reduction and Sustainability
- Insect Utilization and Effects
- Aquaculture Nutrition and Growth
- Food Allergy and Anaphylaxis Research
- Biofuel production and bioconversion
- Nanocomposite Films for Food Packaging
- Enzyme Production and Characterization
- Botanical Research and Applications
- Plant Micronutrient Interactions and Effects
ENBIO (Ireland)
2022-2024
Zero to Three
2024
Institute of Agrifood Research and Technology
2020-2023
University of Parma
2017-2022
Agriculture and Food
2021
Centre of Biotechnology of Sfax
2015-2018
University of Sfax
2015-2018
The development of plant-based meat is drawing considerable attention from scientific and industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a momentum as key ingredients in alternatives. This review aims to provide practical information about the current landscape TVP global market, production uses with special focus on advances challenges formulating Through mapping market landscape, main sources soy, wheat, pea that chiefly used available low- (LM-TVP)...
The food sector has witnessed a surge in the production of plant-based meat alternatives that aim to mimic various attributes traditional animal products. However, overall sensory appreciation remains low. This study employed open-ended questions, preference ranking, and an identification question analyze drivers barriers liking four burger patties, i.e., two (one referred as pea protein one animal-like burger), hybrid meat-mushroom, 100 % beef burger. Untrained participants (n = 175) were...
Abstract For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high‐yielding species. However, currently, there is a renewed interest in wheat pseudocereal from consumers, farmers, manufacturers. Ancient such as einkorn, emmer, spelt, Kamut®, are being reintegrated because of fertilizer input, high adaptability important genetic diversity. New trends products also emerging, mostly appreciated for nutritional outcomes, particularly the...
Algae are a source of functional ingredients, with large spectrum healthy and compounds. Therefore, this study aimed to provide an overview on commercialized food beverages made from algae derived emphasis the Spanish market, relying front-of-pack labeling. For reason, Mintel Global New Products Database was searched for foods containing “algae” launched during period 2015–2019. A total 13,090 items were found worldwide, including 5720 in Europe, which 436 Spain. Regardless market (global,...
Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due the increasing interest plant-based dairy products. This study aimed take a closer look at year 2020 accordingly retrieved nutritional information of their vegan counterparts for comparison. It was found that VAY (n = 182) provide more energy, total fats, carbohydrates than 86), while saturated fatty acids (SFAs), sugars, salt were not different between two categories. Compared products (25.6%), 72.9%...